Breakfast Granola

Breakfast Granola

This is definitely the best way to start the day! A big bowl full of homemade granola packed with nuts and fruit will keep you full until lunch and is the ultimate brain food.

A liberal coating of honey and sprinkling of desiccated coconut make this granola deliciously sweet. Get creative with the combinations of dried fruit and nuts to make a truly individual breakfast cereal – personal favourites include walnuts, brazil nuts and dried apricots.

Using gluten free oats means this recipe is naturally gluten free – but normal oats can be substituted and will not affect the results.

Breakfast Granola
6 Servings

280g Oats (Gluten Free)
150g Mixed Nuts (Chopped)
80g Desiccated Coconut
75-125g Mixed Dried Fruit (Chopped)
3tbsp Vegetable Oil
2tbsp Sesame Seeds
1tsp Ground Cinnamon
50g Light Brown Sugar
50g Runny Honey
1tsp Sea Salt


1) Preheat the oven to 150C. Combine all of the ingredients (except the fruit) in a large bowl and mix well to combine.

2) Spread the mixture evenly onto a large baking tray lined with baking parchment. Bake in the oven for 45 minutes, stirring every 10 minutes, until golden brown.

3) Remove from the oven and set aside (on the baking tray) to cool. Once cooled, mix in the dried fruit and transfer to an airtight container to store – it will keep for at least two weeks.



2 thoughts on “Breakfast Granola

  1. My favourite kind of breakfast! I always have a stash of home-made granola on the go (in the same jar as yours!). I’ve also experimented with sweetening it with date syrup which I’ve made by simmering dates until soft and then blending before stirring through the oat/nut/seed mixture. It makes a really delicious granola with some gooey chunks.

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